Thank you and good luck!
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Triple Layer Pumpkin Pie This year I didn’t host Thanksgiving dinner. The only other time in the past 12 years has been when I was in hospital having just given birth to my third child. Usually it’s my immediate family … Continue reading
Thanksgiving is near.. thanks for the follows. Would you please recommend my blog here
Thank you to all my followers! Hope everyone here and overseas who celebrate has a great Thanksgiving. It’s my favorite holiday. I love gathering with family and friends, eating great food and not having to exchange presents.
I won’t be hosting this year, the only other time in past 14 years was 4 years ago when I was in hospital having just given birth to my 3rd son. I will be cooking some dishes to bring to my mother-in-law’s like pureed roast butternut squash (might try it a different way this time), green beans (simply prepared) and triple layer pumpkin pie. I’ll definitely post recipes.
My friend’s blog. A New Zealander living in Sydney, who left corporate life to be mom of 3 boys. She’s a great writer and I love reading her posts.
Well, I’m sure she still loved you.
Now you can control what you eat and spread the word about healthy eating.
Sending hugs your way.
You should remember that you’re the adult, you make the food: you have final say. Stop giving the mac n cheese and grilled cheese and only give her something a bit better. Don’t make a separate dinner for her. Give her what you eat— and eat with her. Children learn by example.
Don’t mention vegetables like they’re a punishment. Think of some fun things to do while eating them or say her favorite character loves a particular vegetable. We made up the “green bean dance” years ago and my kids still do a dance when eating haricot verte or string beans. We said that mushrooms were the Power Rangers favorite food when my eldest was 4 and he suddenly didn’t want to eat them, but then he loved them again because he loved the Power Rangers.
My middle son (6 years old) still throws little tantrums some times and I just ignore them. It does no one any good by giving in. He’d just learn that it would get him what he wanted by bad behavior and I’d never get him to eat well. He almost always finishes his meal and usually likes it too. He will get dessert as a reward for eating well. But no dessert if he hasn’t completed as much as I’d like (not necessarily all, but most always at least the veggies).
Also try stepping back, not pushing but having veggies there and eventually she might be willing to try without a fight.
If it persists… choose the best mac n cheese (no yellow 5, no hormones) and put veggies in soups, smoothies and pastas until it passes.
Let me know if any of this helps! Good luck!
A guide by Blue Ocean Institute that I found out about through an ad with Brancott NZ Wines.
“When are we having that again?” Those words made my heart sore. My eldest son asked me that while he cleared his empty dinner plate. He’d just finished but wanted to know when I’d serve it again because he said it was “Great!” and “So delicious” (he) “loved it!” It being a cross between chicken Française-Piccata-Florentine over rice. I actually served the spinach on the side. 
Now my other sons weren’t as effusive in their praise, but they too loved their dinner. There was only some rice and small piece chicken left over on my youngest son’s plate. They did a mother proud. I love it when I find a dish they all love. And I only made one adjustment—my youngest son’s sans capers. Which considering all I had to do was scrape the capers off his plate onto mine, but still give him the sauce, it was easy enough and fine by me. I gave them each a bit more chicken compared to vegetables than I normally serve, but since it’s not the norm, figure it’s ok.
So, if you make it without the capers it’s Francaise; if it’s without the egg dip it’s Piccata; and the Spinach makes it Florentine. You can make it in any combination, it’s still good. It doesn’t take long to make either, so it’s fine for school nights.
Chicken Française-Piccata (or Chicken Piccata-Française)
4 Chicken Breast pieces (I used a couple of thighs too, since that’s what I had in the fridge)
2 eggs
1/3 cup flour
salt and pepper
3 Tbsp olive oil
juice from 1/2 lemon
1/3 cup white wine (use a wine that you will actually like to drink)
1/3 cup chicken stock or 1/2 tsp chicken base (Better than Bouillon or Knorr) & 1/3 cup water
1/4 cup capers, drained
2 Tbsp fresh parsley, chopped
Tbsp butter
Cover chicken breast/thigh with plastic wrap (Trust me, you’ll be glad you did at clean up time.) 
and pound with mallet until about 1/4 inch (1 cm) thin. In a shallow bowl beat egg, set aside. In another similar bowl mix flour with 1/4 tsp each salt and pepper. Heat olive oil in sauté pan. Take one piece of chicken and dip in flour then egg. 
Place in hot oil. Repeat with each piece without crowding pan. 
Flip over after 3 minutes and cook other side until done, flip again if necessary (about 8 minutes total for breast, thigh takes longer). Place finished pieces on a plate. Pour wine, stock and lemon juice into pan and scrape any browned bits into liquid. After two minutes add capers and parsley butter.
Finally stir in the butter. Cook for another minute. Serve chicken over rice or pasta and spinach, pouring sauce over all.
I know I’ll be making this (and variations of it) again because my kids really enjoy eating this!
Find out what’s on your fruits & vegetables
Not to freak you all out, but it’s a helpful site.
Thanks to Chemical Free Skinny.